Apricot-Orange Salsa Chicken Recipe

This easy entree is just five ingredients away! Sweet oranges and apricots blend perfectly with zippy salsa in this dish from LaDonna Reed of Ponca City, Oklahoma. Keep the heat to your liking with mild, medium or hot salsa.

Nutritional Facts

Directions

In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa.

Cover and cook on low for 2-1/2 to 3 hours or until chicken is tender. If desired, thicken pan juices. Serve with rice.Yield: 2 servings.

Originally published as Apricot-Orange Salsa Chicken in Cooking for 2
Summer 2008, p55

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"I made this for dinner. I cooked the chicken on top of the stove with some onion, celery, garlic, seasoning salt and a little water. When the chicken was done and the water was cooked out, I added the sauce over the top. I allowed the salsa mixture to simmer with the chicken for a few minutes to infuse the flavor. I placed the chicken into a serving bowl, melted some provolone cheese on top of the chicken, and then topped the serving bowl with the salsa mixture. It was a tasty new dish!"

"I have made this twice. The first time I use the crockpot and followed the recipe exactly. The second time I just tried the chicken in a little oil and then drained and added the sauce (use about 1/8c more preserves)and it was better than the crock pot and quicker."

"Wonderful recipe! I have made it several tiimes(tripled recipe) I use medium salsa and chicken tenders. Our company liked the recipe too. Today I used Uncle Ben's wild rice and it tasted good that way too."